100 farm-to-table breakfast, brunch, and lunch recipes with a modern Southern sensibility.
She lives in Atlanta..
She is also a food and prop stylist and has worked on Vivian Howard\'s Deep Run Roots and Reese Witherspoon\'s Whiskey in a Tea Cup .
Angie Mosier is a photographer with a journalist\'s approach and a culinary background, collaborating with such cooking luminaries as Eric Ripert ( Avec Eric ) and Virginia Willis ( Lighten Up Y\'all - a James Beard Award Winner).
She lives in Atlanta.
She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and owner of the award-winning Buttermilk Kitchen.
Suzanne Vizethann earned a degree in hospitality from the University of South Carolina and trained in several kitchens with Top Chef winner Richard Blais.
It is a cookbook that home cooks will find they can use every day of the week, any time of the day or night.
Many of the dishes work for lunch or dinner, as well as breakfast or brunch.
Welcome to Buttermilk Kitchen joins the trend toward healthier comfort food, balancing traditional dishes that use the very best seasonal ingredients, and creative recipes incorporating new spices and flavor combinations.
There are pastry recipes, beverages, vegan and vegetarian options, and a leftovers chapter. 100 recipes designed for the home cook using traditional cooking techniques and farm-fresh ingredients, Welcome to Buttermilk Kitchen includes all-time regional favorites, as well as pantry and refrigerator staples like granola, preserves, pickles, and other condiments.
Redefine the culinary boundaries of breakfast, brunch, and lunch. 100 farm-to-table breakfast, brunch, and lunch recipes with a modern Southern sensibility
